Arame Sautée

This is a savory dish to nourish amongst all the sweets of the Thanksgiving. Arame, or sea oak, is a type of kelp, popular in Japanese and Korean cooking. It has a lovely mild-sweet flavor and like many seaweeds is high in calcium, iodine, magnesium, iron, and Vitamin A. For centuries arame has been used to tonify yin and strengthen the immune responses.

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Ingredients:
1 onion, cut into half-moons
1 carrot, julienned
1/2 pakage arame
6 fresh shitake mushrooms, thinly sliced
garlic
ginger
sesame oil
shoyu
mirin

Carmelize onion in sesame oil then and add ginger, garlic and arame. Add carrots and cook for 5 minutes.

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Sautée together until the vegetables begin to break down and are shiny. Then add shitake mushrooms.

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Add water to almost cover the vegetables and simmer for 15-20 minutes. Add shoyu and mirin to taste.
Simmer an other 10 minutes to absorb flavors.

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Remove lid and cook uncovered until all moisture is absorbed, leaving just the arame and vegetables.

Enjoy while still warm!

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